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Cookbook review: 'Naked Nutrition' shares recipes, tips for plant-based diet

POSTED March 2, 2016 8:09 a.m.
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"NAKED NUTRITION: Whole Foods Revealed," by Amy Ward Choate and Annie H. Miller, Front Table Books, $21.99, 224 pages

"Naked Nutrition: Whole Foods Revealed" by Amy Ward Choate and Annie H. Miller is much more than a cookbook. It is a testament to healthy eating.

"Naked Nutrition" refers to the food being in its pure form, without fillers, dyes, additives, preservatives, flavor enhancers or stabilizers. Both authors tell their stories of switching from a traditional American diet to a plant-based diet and the benefits that followed, including increased spirituality.

Following their stories is a section titled “Musings of a Conscientious Mother,” in which Choate explores 21 beliefs that are foundational to the book. The book also has a list of ideal pantry items, food substitutions and suggested kitchen equipment with explanations. The “Techniques” section includes basics on herbal tea, sprouting, probiotic drinks, beans/lentils and milk preparation (nut, sesame, coconut). One useful item is a soak and sprout chart for nuts, seeds and grains.

The cookbook section is divided into several categories: beverages, breakfast, salads and dressings, breads, condiments and sauces, soups, light main dishes, hearty main dishes, and snacks and desserts. Throughout each section are gorgeous photographs. The recipes are easy to follow and provide serving sizes, prep time and total start-to-finish times. The book concludes with helpful home remedies, a resource list, an index organized by recipe name and a glossary.



My (Annie H. Miller’s) daughter Lucy chooses this for her birthday cake. This “not-so-cheesy” cheesecake is rich, creamy, tart and perfectly sweetened. Top with any berries or sliced fruit. Please note, this does not replace your vegetables.

Serves: 8

Prep time: 15 minutes

Start to finish: 60 minutes


6 dates or 3 date rolls

1 tablespoon coconut oil

½ cup shredded coconut (unsweetened, without preservatives)

½ cup almond flour

1 teaspoon lucuma powder

¼ teaspoon nutritional yeast flakes

¼ teaspoon salt

Cream filling

1½ cups raw cashews, soaked at least 1 hour

½ cup coconut cream

½ cup pure maple syrup

½ cup lime juice

¼ cup coconut oil

½ teaspoon vanilla extract or vanilla bean powder

¼ teaspoon salt

Crust: Soak the dates in warm water for 5-10 minutes. Drain the dates well and put in food processor with the “S” blade. Melt coconut oil and add to the dates. Food process dates and oil until blended thoroughly.

Add remaining crust ingredients and process until well mixed. Lightly oil bottom of the pie pan. Press crust into pan and place in freezer until firm (about 20 minutes).

Cream filling: Drain and rinse the cashews. Combine all of the cream ingredients in the blender and blend until smooth. Pour into the frozen crust and place back in freezer until cream filling sets up (about 30 minutes). When cheesecake is firm, arrange fruit on the top and serve. Keeps well in the refrigerator.

— "Naked Nutrition: Whole Foods Revealed" by Amy Ward Choate and Annie H. Miller

Annie H. Miller


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